In a large bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, garlic, imitation crab, and 1 egg until smooth. Set aside for a few minutes. Lightly beat the remaining egg as an egg wash. Lay out the won ton wrappers on counter in front of you. Paint each one lightly with the beaten egg. Place 1 tablespoon filling in the center of each ravioli, I use a 1 Tbsp scoop to get as accurate as I can. Seal by placing 8 additional won ton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, keep the filling away from the edges. You can leave them square (the easy route) or get fancy and with a medium cookie cutter, cut them into shapes. Remember to leave a bit of space around the filling to make sure these babies don’t pop open while cooking. Place the ravioli upside down on a cookie sheet lined with parchment. I do these in batches, do 6-8 ravioli, lay them on the pan, then lay additional parchment or plastic wrap between layers of ravioli as you make each batch. The cookie sheet can be wrapped in plastic wrap and refrigerated for like a day.

When ready to cook ravioli, bring a large pot of salted water to a boil. Lower heat to a medium simmer. Give the water a good stir to form a whirlpool effect and quickly drop in 10 raviolis one at a time. Keep string to keep them from sticking together. Boil/poach for 2 to 3 minutes, or until ravioli puff up and float to the surface. They will be a little see through at the center. Cook remaining ravioli in same manner.

The Sauce and Serving:

While the Ravioli are cooking, melt 1/4 cup butter over low heat, and saute a shallot, and sliced garlic. add white wine, olive oil and lemon zest and juice. when the ravioli are cooked toss in this sauce and serve.